No-Fry White Chicken Parmigiano
- 4 boneless skinless chicken breasts about 1-1/4 lbs.
- 1 eggs
- 3/4 cup fresh breadcrumbs
- 1/4 teaspoon paprika
- 1 jar Bertolli(R) Alfredo Sauce
- 1 tomatoes medium, chopped
- 4 ounces shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Preheat oven to 400u0b0. Dip chicken in egg, then bread crumbs combined with paprika, coating well. Arrange chicken in 13 x 9-inch baking dish.
- Bake 20 minutes. Evenly pour 1 cup Pasta Sauce over chicken, then top chicken with tomato and cheeses. Bake an additional 10 minutes or until chicken is thoroughly cooked. Garnish, if desired, with chopped fresh basil and ground black pepper. Serve with remaining sauce, heated, and, if desired, hot cooked pasta.
chicken breasts, eggs, fresh breadcrumbs, paprika, alfredo sauce, tomatoes, mozzarella cheese, parmesan cheese
Taken from www.yummly.com/recipe/No-fry-white-chicken-parmigiano-296456 (may not work)